Dry Brined Turkey
Dry Brined Turkey is my favorite (less-hassle) way of making turkeys every year! With dry brine there's no huge pot of liquids or mess in the fridge and just a few minutes to prep the turkey. It's the perfect way to get a juicy bird without all of the work.
Servings: 12 servings
Calories: 674kcal
Cost: Recipe $11.03 / Serving $0.92
Ingredients
- 10-12 pound whole turkey ($10.68)
- 3 tablespoons kosher salt, not table salt ($0.02)
- ¼ teaspoon garlic powder ($0.02)
- ¼ teaspoon paprika ($0.02)
- ¼ teaspoon onion powder ($0.02)
- ¼ teaspoon ground black pepper ($0.02)
- 1 pinch cayenne pepper ($0.01)
- ½ teaspoon dried basil ($0.04)
- 2 tablespoons fresh rosemary, chopped, or 2 teaspoons dried ($0.20)
Instructions
- Mix the seasoning. In a small bowl or jar, combine all seasonings and set aside.
- Prep the turkey. Remove the neck, giblets, and any packaging from the turkey. Pat the turkey completely dry with paper towels.
- Loosen the skin. Carefully slide your hand between the skin and meat over the breast and part of the thighs to loosen the skin as much as possible.
- Season. Rub the seasoning mixture all over the turkey, including under the loosened skin and inside the cavity.
- Dry brine. Place the turkey in a large pan and refrigerate uncovered for 24 hours, or up to 3 days.
- Bring to temperature. When ready to cook, let the turkey sit at room temperature while preheating the oven to 350°F.
- Roast. Roast for about 15 minutes per pound, roughly 2 to 3 hours, until the thickest part of the thigh reaches 165°F. Check periodically, as cook time may vary.
- Shield if needed. If the breast browns too quickly, tent loosely with a triangular piece of foil.
- Rest. Let the turkey rest for at least 30 minutes before carving to retain juices.
Video
Notes
- Flavor and texture: Salting under the skin improves seasoning penetration and creates crispier skin.
- Juiciness: Dry brining helps tenderize the meat without making drippings overly salty.
- Aromatics: You may stuff the cavity with onions, apples, or celery for added aroma.
- Timing: Turkey can be dry brined uncovered for up to 3 days for best results.
Nutrition
Serving: 1serving | Calories: 674kcal | Carbohydrates: 0.5g | Protein: 89.2g | Fat: 34.8g | Saturated Fat: 9.2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 313mg | Sodium: 1193.5mg | Potassium: 1084.2mg | Fiber: 0.3g | Vitamin A: 93.3IU | Vitamin C: 0.4mg | Calcium: 94.5mg | Iron: 5.1mg
